Crisp Grilled Fish Recipe
From Everyday Food June 2012 Page 53
Dear Richard was in charge of cooking this dish of Crisp Grilled Fish. We didn’t use the grill (I pled ignorance on how to use a grill. Sad, but true.) But the directions below tell you what to do to prepare the fish for a grill. We pan-fried it in olive oil and butter. There was Tuna and Swordfish – not fresh, but frozen. I know. I know. I know. My mother would never have accepted frozen fish! Hey, she used to go dig quahogs in Narragansett Bay. Total Purist.
Mea Culpa, my friends, it’s at least 1000 miles to the nearest seacoast from here.
The kicker for this recipe is the Orange-Herb Butter that goes over the fish – very yummy. I think that Richard used lime zest instead of orange. (No oranges applied for the job.)
http://www.marthastewart.com/902477/crisp-grilled-fish retrieved July 30, 2012
Salt and pepper
Set up grill for direct cooking and heat to medium-high. Clean and lightly oil hot grill. Season fish with salt and pepper, then brush both sides with oil. Cook, uncovered, 3 minutes. Flip and cook until just opaque in center, 3 minutes more. Top with flavored butter to serve.
Orange-Herb Butter Recipe
Mash together 1 stick unsalted butter, 1/2 teaspoon grated orange zest, 2 teaspoons fresh orange juice, 1/4 teaspoon cayenne pepper, 1 clove garlic, minced, 2 tablespoons chopped cilantro, and 1/2 teaspoon coarse salt.
How hard is that?
Then pour the butter mixture over the fish and serve.